Ingredients
Brownies
2/3 Cup butter or margarine
5 Oz unsweetened baking chocolate, chopped
1 3/4 Cups granulated sugar
2 Teaspoons vanilla
3 Eggs
1 Cup Gold Medal™ all-purpose flour*
1/2 Cup chopped walnuts, toasted if desired
Creamy Vanilla Frosting
3 Cups powdered sugar
1/3 Cup butter or margarine, softened
1 1/2 Teaspoons vanilla
1 To 2 tablespoons milk
Topping
3/4 Cup salted peanuts, coarsely chopped
3 Cups crisp rice cereal
1 Cup creamy peanut butter
1 Bag (12 oz) semisweet chocolate chips (2
cups)
Directions
- 1 Heat oven to 350°F.
Grease bottom and sides of 13x9-inch pan with shortening. In 1-quart
saucepan, melt 2/3 cup butter and the unsweetened chocolate over low heat,
stirring constantly. Cool 5 minutes.
- 2 In medium bowl beat
granulated sugar, 2 teaspoons vanilla and the eggs with electric mixer on
high speed 5 minutes. Beat in chocolate mixture on low speed, scraping
bowl occasionally. Beat in flour just until blended, scraping bowl
occasionally. Stir in walnuts. Spread in pan.
- 3 Bake 40 to 45
minutes or just until brownies begin to pull away from sides of pan. Cool
completely in pan on cooling rack, about 2 hours.
- 4 In medium bowl, mix
powdered sugar and 1/3 cup butter with spoon or electric mixer on low
speed. Stir in 1 1/2 teaspoons vanilla and 1 tablespoon milk. Gradually
beat in enough remaining milk, 1 teaspoon at a time, to make frosting
smooth and spreadable. Frost brownies; sprinkle with peanuts. Refrigerate
while making cereal mixture.
- 5 Place cereal in
large bowl; set aside. In 1-quart saucepan, melt peanut butter and
chocolate chips over low heat, stirring constantly. Pour over cereal in
bowl, stirring until evenly coated. Spread over frosted brownies. Cool
completely before cutting, about 1 hour. Cut into 6 rows by 4 rows. Store
tightly covered at room temperature or in refrigerator.
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